Herb-Garlic Roasted Chicken Thighs with Cool Cucumber Yogurt

1. Prep and Marinate Chicken

Preheat the oven to 425°F (220°C). Season the chicken thighs generously with salt and pepper. In a large mixing bowl, combine 3 cloves of grated garlic, the chopped thyme or oregano, a pinch of red-pepper flakes, and 3 tablespoons olive oil. Toss the chicken and lemon wedges in the mixture until evenly coated. For deeper flavor, you may marinate the chicken, covered, in the refrigerator for up to 12 hours before roasting.

2. Roast Chicken

Arrange the marinated chicken and lemon wedges on a sheet pan in a single layer. Drizzle with a bit more olive oil. Roast in the preheated oven until the chicken is cooked through, about 27 to 35 minutes. For additional browning, broil the chicken for 1 to 2 minutes until lightly charred in spots.

3. Prepare Cucumber-Yogurt Sauce

While the chicken roasts, mix the yogurt, grated cucumber, and the remaining minced garlic clove in a small bowl. Season the sauce with salt and pepper to taste. Cover and refrigerate until ready to serve.

4. Finish and Serve

Once the chicken is done, squeeze the roasted lemon wedges over the chicken for added zest. Garnish with the chopped mint and an extra sprinkle of red-pepper flakes if desired. Serve each portion of chicken accompanied by a generous dollop of the cucumber-yogurt sauce and a final drizzle of olive oil.